食品科学 ›› 1999, Vol. 20 ›› Issue (5): 9-11.
• 基础研究 • 上一篇 下一篇
姜绍通, 潘丽军, 庞思平, 郑志
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JIANG Shao-Tong, Pan-Li-Jun, Pang-Si-Ping, Zheng-Zhi
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摘要： 抗氧化剂茶多酚（TP）难溶于油脂的特性，限制了其在油脂食品中的应用。本文采用乳化方法形成茶多酚－猪油均匀分散体系的新方法，显著地增加了TP与油脂的作用界面，充分发挥其抗氧化作用。对猪油抗氧化试验表明：磷脂是理想的乳化剂；TP对猪油抗氧化的最佳作用量是400ppm。
关键词: , 茶多酚, 乳代, 猪油, 抗氧化
Abstract: Hard to dissolve in oils and this restricts the applications of tea polyphenols(TP) in oily food as a natural antioxidant. In this paper. TP was added into lard to form a well-distributed system by means of emulsion methods.thus extend the action interface of TP with lard. and develop its antioxidant effect to the full. The results also indicated that phosphatide was a kind of ideal emulsifier. the optimal usage amount of TP was 400ppm.
Key words: Tea Polyphenols, Emulsion Lard, Antioxidant
姜绍通, 潘丽军, 庞思平, 郑志. 茶多酚-猪油乳化体系的抗氧化效果[J]. 食品科学, 1999, 20(5): 9-11.
JIANG Shao-Tong, Pan-Li-Jun, Pang-Si-Ping, Zheng-Zhi. [J]. FOOD SCIENCE, 1999, 20(5): 9-11.
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